Posts Tagged ‘lamb’

Crockpot Leg of Lamb

This year we purchased a whole lamb from our farmer. It was the best buy ever. But I have had to deal with cuts of lamb I have never cooked. So I went searching for an easy recipe for leg a lamb. A year of slow cooking gave me a great place to begin.  She had a wonderful crockpot recipe for leg of lamb frozen from Trader Joe’s.  I took her suggestion and added a twist.

2 – 3lb leg of lamb roasts (thawed)

1 TSP of crack pepper

1 TSP kosher salt

1 TSP of rosemary

1/2 cup of lemon juice

Rub lamb down with the spices place in crock pot with 1/2 cup of lemon juice.  Cook on high for 4-6 hours. The meat will fall of the bone. This meal was a hit with whole family. We had garlic mash potato’s and broccoli for vegetables.  It served 4 adults and 1 child with plenty of left overs for sandwiches this week.

* you could do this with frozen meat, just cook for 7-9 hours on high.


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I have had some ground lamb hanging around in my freezer for a few weeks. Figured it was about time to use it. We love lamb in this house and generally use ground lamb for mousaka but I decided to try something different yesterday. The lamb meat balls were a hit with the sauce not to mention Henien’s unbelievably good broccoli salad. Someday I need to figure what the sauce is in the salad. The combination of broccoli, bacon, cashews, raisins and onions is a taste from heaven. Then combine that with the recipe from Chow.com makes a wonderfully quick meal in under 30 minutes.

Lamb Meatballs with Lemon-Cumin Sauce


For the meatballs:

For the yogurt:

  • 7 ounces whole-milk Greek yogurt
  • 2 teaspoons finely chopped fresh cilantro
  • 2 teaspoons finely chopped fresh mint
  • 1 teaspoon ground cumin
  • Zest of 1 medium lemon, minced
  1. Heat the oven to 375°F and arrange a rack in the middle.
  2. Combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
  3. Form into 30 balls (about 2 teaspoons each) and place on a baking sheet.
  4. Bake until meatballs are no longer pink in the middle, about 15 minutes.
  5. Meanwhile, combine all yogurt ingredients in a small bowl, and season with salt and freshly ground black pepper. Mix well. Serve with the meatballs.

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